Occasionally I’ll let the kids pull up the step stool to the cart/island in the middle of our kitchen and we will eat a meal there. That meal is sometimes breakfast: homemade donuts where they get to dip or roll the donuts in their choice of toppings. When it’s lunch or dinner I put out […]

A friend gave me this recipe a couple of years ago. I’ve made it with frozen strawberries a few times but nothing beats fresh berries. You can pretty much make it in one bowl with a wooden spoon which makes it super easy and yummy to boot. The baking time can vary a little bit […]

I’m always looking for a way to sneak some spinach in our diets. This is a great option as the spinach gets flavored by the fajita seasoning so unless you KNOW there is spinach in there you can’t taste it. The dipping sauce you can make more or less hot by adjusting the amounts of […]

This is a recipe that my mom cut out of the Arkansas Democrat-Gazette many years ago and I suppose it is the reverse-engineered version of a dip from a restaurant in Little Rock called Trio’s. The dip looks like it’s still on the menu too. We love it at Casa Granade and I make it […]

This is the banana bread recipe I use these days. I like it because the cream cheese makes it moist and the topping of cinnamon makes it breakfast or dessert. I didn’t realize until I looked it up in the Southern Living recipe database just now that it was sent in by an Alabamian. So […]

This is May’s recipe for grits and truthfully I don’t make it often enough. This dish is yummy with a grilled pork chop or chicken. Tastes great for breakfast the next morning too. I actually prefer them for breakfast. Or is that lunch? Or maybe snack? Usually the whole bowl is gone before dinner the […]

I’ve been making this recipe for 13 years from a Reader’s Digest cookbook (of all things!) I got when I got married. The first time I made it, I had one pot to make it in and I hadn’t cooked much, so it was a fair bit of thinking for my 22 year old brain […]

This bread is so easy to make. Once it’s baked you’ll be glad that it makes two loaves since most of the first one will be gone before they are even cool. This recipe came to me by the same friend that gave me the Mississippi State Sin Dip.